½ C. Parmigiano-Reggiano cheese, finely grated, plus extra for topping*
6 Tbsp. unsalted butter, cubed or grated*
2 large eggs + 1 egg for brushing
½ C. buttermilk
Preheat oven to 400°F. Line a baking sheet with parchment and non-stick cooking spray.
In a medium pitcher or bowl, mix eggs and buttermilk, stirring to combine thoroughly. Set aside.
In a large bowl combine dry ingredients (flour, sugar, salt, baking powder, baking soda, salt, pepper and rosemary), whisking to combine. Cut in butter chunks with a pastry blender until the mix resembles course meal.
With a wooden spoon (or your hands), stir in the buttermilk mixture. Working quickly, combine just until the majority of the flour mix is absorbed and a wet dough is formed. Add in grated cheese and blend to combine.
Turn dough out onto a floured work surface and dust with additional flour. Kneed the dough 4 or 5 times pounding flat, then folding over on itself. Be careful not to overwork it.
Roll or pat the dough into a rectangle about ½–¾” thick. A bench scraper is a key tool here in that you can size up the edges. With the bench scraper or a pizza cutter, cut the dough in halfs or thirds horizontally and vertically. Then cut diagonally to form triangles.
Please scones on prepared baking sheet spacing about an inch apart. Brush with egg. Sprinkle with remaining parmesan. Bake in preheated oven for 10-15 minutes until tops are golden brown.
*Cook’s Note: I find course-grating butter when frozen is a great short cut to get the butter incorporated. Also, many different cheeses will work in this recipe. Try a mix of asiago and romano. Or manchego would work well, too.